Slow-Cooker Tex-Mex Chicken and Rice
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Updated Oct 13, 2010
Try a make-ahead slow-cooked supper, filled with sassy Southwestern flavors, that's all ready when you get home.
Slow-Cooker Tex-Mex Chicken and Rice
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- Prep Time 10 min
- Total 6 hr 15 min
- Ingredients 7
- Servings 5
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
- 1 1/2 cups uncooked converted long-grain white rice
- 1 cup thick & chunky salsa
- 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles
- 1 cup sour cream
- 1 cup shredded Colby-Monterey Jack cheese blend (4 oz)
Make With
Progresso Broth
Instructions
-
Step1In 3- to 4-quart slow cooker, mix chicken, rice, salsa, broth and chiles.
-
Step2Cover; cook on Low setting 6 to 7 hours.
-
Step3About 5 minutes before serving, turn off heat on slow cooker. Stir in sour cream and half of the cheese; sprinkle remaining cheese over top. Cover; let stand 5 minutes or until cheese is melted. Serve with additional salsa if desired.
Nutrition
610
Calories
24g
Total Fat
34g
Protein
63g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 610
- Calories from Fat
- 220
- Total Fat
- 24g
- 38%
- Saturated Fat
- 13g
- 63%
- Trans Fat
- 1/2g
- Cholesterol
- 110mg
- 36%
- Sodium
- 880mg
- 37%
- Potassium
- 550mg
- 16%
- Total Carbohydrate
- 63g
- 21%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 34g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 15%
- 15%
- Calcium
- 30%
- 30%
- Iron
- 30%
- 30%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
4Tips from the
Pillsbury Kitchens
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